BUTTERY CORNMEAL PASTRY
This pastry goes well with savory pies (buttermilk pie, meat pies, yam pie, veggie pies, etc) - a nice change of pace! The cornmeal in the pastry gives it a lovely crumbly texture. Based on a recipe from "Food and Wine Magazine," Oct 2004.
Provided by Julesong
Categories Savory Pies
Time 35m
Yield 1 10inch pie crust
Number Of Ingredients 6
Steps:
- Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas.
- Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix.
- Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using.
- To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts.
- The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.
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Sara derbe
[email protected]I had some trouble getting the pastry to roll out evenly. It kept tearing.
Amazonia Fire
[email protected]This pastry is a bit more dense than I expected, but it's still very good.
Daniel Cottier
[email protected]I'm so glad I found this recipe. It's a keeper!
Owen Kennel
[email protected]This pastry is perfect for both sweet and savory dishes.
Ajazhussain Mdajaz888
[email protected]The cornmeal flavor is subtle but noticeable. It adds a nice depth of flavor to the pastry.
Adrienne
[email protected]I love the texture of this pastry. It's so light and airy.
Hamza Mahadi
[email protected]This pastry is a winner! It's flaky, flavorful, and easy to make. I'll definitely be using this recipe again.
KEVIN NDERITU Tv
[email protected]I've tried many cornmeal pastry recipes before, but this one is by far the best. The instructions are clear and easy to follow, and the results are always perfect. I highly recommend this recipe!
Iglas Shafi
[email protected]This pastry was a breeze to make. I love that I didn't have to chill the dough before rolling it out. It saved me a lot of time and the pastry turned out perfectly.
ID Free Free
[email protected]I was a bit skeptical about using cornmeal in a pastry, but I'm so glad I tried this recipe! The cornmeal adds a unique flavor and texture that makes this pastry extra special. It's perfect for summer picnics or potlucks.
Angelique Johnson
[email protected]The buttery flavor of this pastry is heavenly! It's the perfect combination of sweet and savory, and it pairs wonderfully with any kind of filling. I've used it for everything from savory quiches to sweet fruit tarts, and it's always a hit.
Candyce Chavis
[email protected]This cornmeal pastry was a delightful surprise! I've never worked with cornmeal in a pastry before, but the texture was amazing - flaky and tender, with a subtle corn flavor that complemented the filling perfectly. I used it for a chicken pot pie, an